Homemade Southern Peach Ice Cream
- 1 1/2 cups whole milk
- 2 eggs
- 2 egg yolks
- 1 cup Swerve Granular
- 1 ¼ cup heavy cream
- 1 tbsp vanilla flavoring
- 2 tbsp vodka, brandy, or whiskey (helps make it scoop-able when frozen).
- 2 cups of finely chopped ripe peaches with peel on
- Juice of ½ lemon
- Place milk in top of a double boiler and bring water to a gentle boil over medium heat.
- In a medium bowl, whisk together eggs, egg yolks, and ¾ cup of Swerve. Gently whisk in ¼ cup of the hot milk into the egg mixture. Add the egg mixture into the remaining milk on the double boiler.
- Cook for about 15 minutes, stirring constantly with a wooden spoon until mixture is thick enough to coat back of a spoon.
- Transfer mixture to a mixing bowl and stir in heavy cream, vanilla, and brandy. Let it freeze overnight.
- In a separate bowl combine chopped peaches, remaining Swerve, and lemon juice. Cover and refrigerate for at least 2 hours or overnight.
- Drain the juice from the refrigerated peaches, and add juice to ice cream mixture. Place peaches back in the fridge.
- Add mixture to ice cream maker and follow manufacturer directions. Add peaches to the ice cream when 5 minutes of churning remain. Place the ice cream into a freezer safe container to set for several hours.
Note: If you let ice cream freeze overnight, set the ice cream out for 15 minutes before serving for easier scooping.
Makes 6 servings.
Serving Size 1 cup
|Total Fat 24g|
|Total Saturated Fat 14g|
|Total Carbs 43g|
|Dietary Fiber 3g|
|Net Carbs: 7g|
Leave a Comment
Your email address will not be published. Required fields are marked.
Please allow time for our team to review this message. Once approved, we will post the message here. Please check back soon.